White Chocolate Pumpkin Biscotti Recipe
This delicious recipe for White Chocolate Pumpkin Biscotti is a great way to satisfy those cravings for fall recipes. Once you make this homemade biscotti recipe you will never want to eat the store-bought ones again!
White Chocolate Pumpkin Biscotti
I love pumpkin and always look forward to fall for all the fresh pumpkin recipes. Once pumpkin season is over, I have to settle for canned pumpkin (although I'm canning my own this year).
This white chocolate pumpkin biscotti recipe works great with canned or homemade pumpkin puree and is a household favorite year round.
Pumpkin Biscotti Ingredients
- Eggs
- Pumpkin Puree
- Dark Brown Sugar
- Vanilla Extract
- All Purpose Flour
- Salt
- Baking Powder
- Pumpkin Pie Spice
- White Chocolate Chips
How to make Pumpkin Biscotti
Preheat oven to °350
In a stand mixer with whisk attachment, whisk your eggs, pumpkin, brown sugar, and vanilla on mediumspeed for 2-3 minutes, letting mixture thicken.
In a separate bowl, mix flour, salt, baking powder, and pumpkin pie spice.
Mix flour mixture into wet ingredients just until combined.
Cover a large cookie sheet with parchment paper.
Flour your hands well and smooth the dough into a long football shape about 2” inches thick.
Bake for 25-30 minutes, its ready when edges just begin to turn golden brown.
Remove from oven, cool, and slice log into slices ½ to ¼ inch thick with a serrated knife.
Turn oven down to 325°
Place cookies cut side up back onto parchment lined tray in a single layer.
Bake an additional 20 minutes, flipping cookies over after 10.
Allow biscotti to cool and drizzle with melted chocolate.
To melt chocolate: microwave chocolate for 15 seconds at a time until chocolate is smooth.
To keep mess to a minimum leave biscotti on parchment lined tray, dip fork or tip of spoon into chocolate and wave back and forth over the top of biscotti to drizzle.
Notes for baking the best biscotti cookies
Is Biscotti supposed to be hard?
Biscotti isn't hard to make but it is twice baked to give it a fun crunch.
How do you cut biscotti?
To make the perfect slice, use a serrated knife with a sawing motion to cut your biscotti in 1/2″ – 3/4″ slices. Cutting across will give you short (about 4″) pieces, but I prefer to cut them the classic way – at a diagonal for about 6″ pieces.
Make sure you let the logs cool for about 20 minutes before cutting! Any less and it loses shape. Any longer and it's too hard to get a clean, even cut.
How do I keep them crunchy?
If you prefer softer biscotti, you could just ignore this section. If you love the crunch from a traditional biscotti cookie, make sure to fully bake yours, allow it to cool, and then store it in an airtight container.
How do you eat biscotti?
You can eat biscotti plain but it's very dry! It's most common to dip them into a drink such as coffee, hot chocolate, tea, or even some type of booze! Italians are known for dipping them in espresso or sweet red wines.
Do you dip biscotti in coffee?
Yes! You can dip biscotti in coffee, hot chocolate, or even tea! Being married to a Scot, I've developed a love for a proper cuppa tea and tea time. We do Tetley tea with milk & sugar, with biscuits (cookies) for dipping. Biscotti and other hard cookies work great for this!
Homemade Biscotti Recipe
I used to buy a lot of biscotti because I was intimidated by the idea of making it, but it is so much easier than you would think!
This is my go-to pumpkin biscotti recipe, but I also have a favorite caramel apple biscotti recipe. Seriously if you love biscotti you have to make both of them! You will love them!
How long will homemade biscotti last?
Homemade biscotti, when properly stored, can last for about 2 weeks. If you manage to keep a batch around that long, let me know! I struggle to keep everyone out of it long enough to enjoy with my morning coffee for more than a day or too!
How to store homemade biscotti?
Storing biscotti is easy. Just store it sealed in an air-tight container. Homemade biscotti will last for up to a month.
Well, that is if you don't eat it all before then, which I have a feeling you just might once you taste how good homemade pumpkin biscotti is!
Can I Freeze These?
Yes! You can freeze biscotti! You can freeze fully cooked biscotti, biscotti slices after cutting but before the second bake, or even freeze the dough. To freeze biscotti slices (single or double baked), place them on a baking sheet and flash freeze. Then remove and put in a freezer container, with parchment paper. Make sure to note whether it is single or double baked!
To freeze dough, I like to form the dough into a log before freezing. Then wrap with plastic wrap and transfer to a freezer bag. Then, freeze for up to 3 months. To defrost the dough, I place in the fridge with the container OPEN until thawed. Then continue baking according to instructions.
To thaw single or double baked biscotti, place in open container on the counter until thawed. Then transfer to baking sheet and follow baking instructions until done.
I prefer to freeze dough or single baked biscotti biscuits because you often have to bake the twice-baked again to get them nice and crunchy.
Looking for more pumpkin recipes? Check these out!
For more fall recipes, don't forget to check out our fall recipes & crafts section!
White Chocolate Pumpkin Biscotti
Ingredients
Ingredients:
- 2 large eggs
- ½ cup of pumpkin puree
- 1 ½ cups packed dark brown sugar
- 3 ½ cups all-purpose flour
- 1 Tbsp. vanilla extract
- ½ tsp. of salt
- 2 tsp. baking powder
- 2 tsp. pumpkin pie spice
- ¼ cup white chocolate chips for drizzling
Instructions
- Preheat oven to °350
- In a stand mixer with whisk attachment, whisk your eggs, pumpkin, brown sugar, and vanilla on mediumspeed for 2-3 minutes, letting mixture thicken.
- In a separate bowl, mix flour, salt, baking powder, and pumpkin pie spice.
- Mix flour mixture into wet ingredients just until combined.
- Cover a large cookie sheet with parchment paper.
- Flour your hands well and smooth the dough into a long football shape about 2” inches thick.
- Bake for 25-30 minutes, its ready when edges just begin to turn golden brown.
- Remove from oven and let cool.
- Slice log into slices ½ to ¼ inch thick with a serrated knife.
- Turn oven down to 325°
- Place cookies cut side up back onto parchment lined tray in a single layer.
- Bake an additional 20 minutes, flipping cookies over after 10.
- Allow biscotti to cool and drizzle with melted chocolate.
- To melt chocolate: microwave chocolate for 15 seconds at a time until chocolate is smooth.
- To keep mess to a minimum leave biscotti on parchment lined tray, dip fork or tip of spoon into chocolate and wave back and forth over the top of biscotti to drizzle.
- Keep sealed in an air tight container for a month.
